CREAMY VANILLA ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight)

1 (14-ounce/400-ml) (397g) can full-fat coconut milk, or 1 recipe Homemade Coconut Milk (recipe below)

3 to 4 tbsp maple syrup or another sweetener

1 tsp vanilla extract

FOR THE HOMEMADE COCONUT MILK

2 brown coconuts

3 to 4 cups (about 1 litre) coconut water or plain water

1 tsp vanilla extract, optional

NUTRITIONAL VALUES

Calories: 642kcal
Fat: 56.3g (41.1g S.Fat)
Carbs: 25.4g
Protein: 8.8g
Sugar: 14.1g
Sodium: 58mg

METHOD

Drain and rinse the cashews before combining them with the coconut milk, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth. If desired, add more vanilla or sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

For an authentic vanilla bean–speckled look, use vanilla powder instead of vanilla extract. You can even make your own coconut milk using our easy recipe!

HOMEMADE COCONUT MILK:
Using a drill or a sharp knife, pierce one of the coconut's "eyes." Fill a bowl halfway with coconut water. Cover the coconut with a towel and smash it with a hammer to split it. With a sharp knife, remove the coconut meat and place it in a high-speed blender. Mix in the coconut water until smooth. Pour the mixture into a jar and squeeze out as much liquid as possible using a nut bag or muslin/cheesecloth. Refrigerate the coconut milk and use it within a week.